Grilled   Chicken with Shallot Vinaigrette

The shallot Vinaigrette really makes this grilled chicken dish stand out! Make sure you get chicken with the skin on for this one.

1 chicken, cut into pieces
Salt and pepper
12 shallots, sliced thin
1/2 c hazelnut of olive oil
2 tbsp lemon juice
1/2 tsp salt

Preheat grill to high. Salt and pepper chicken. Cook for 10 – 15 min per side, turning a couple of times.

Combine  the shallots, oil, lemon juice and salt.

Place chicken in a shallow dish and top with shallot mixture. Cover with foil and let rest 15 minutes. 

Serves 6.

Asparagus with Shallots and Pancetta

This is a tasty and easy way to enjoy spring asparagus! I served it with broiled salmon and scallions.

4 shallots, sliced thin
4 oz cubed pancetta
Salt and pepper
1 lb asparagus, sliced thin

In a large skillet cook pancetta and shallots over medium high heat until they start to get crispy. Add asparagus and cook for 10 minutes until cooked crispy, stirring frequently. 

Serves 4.

Asparagus with Shallot Vinegrette


If you’ve been following my blog, you know come spring I develop a pretty serious asparagus habit. The challenge finding new ways to cook up my fav spring veg. Leave it to Ms Wells to come up yet another perfect recipe! This is adapted from Vegetable Harvest.



  • 1/3 c shallots, minced
  • 2 TBSP sherry vinegar
  • 2 TBSP lemon juice
  • Lemon zest from 1 lemon
  • Salt
  • 1/3 c olive oil 

Combine in a jar and set aside.


  • 1 lb asparagus
  • 3 TBSP vinaigrette 
  • Sea salt
  • 1 oz shaved Parmesan 

 Preheat oven to 450.

Toss asparagus with vinaigrette, season with salt and place in a pan in a single layer. 

Bake 12 min. Add parm and cook until melted.

Serves 2. 2 WW PP.

Baked Salmon with Shallots and Capers


I love salmon and Im lucky enough to have an awesome fish monger at my darners market. I found this recipe on, super easy and delicious!!

1/4 chopped shallots
1/8 c drained capers
1 tsp dried dill weed
1 lb skinless center-cut salmon fillet
2 tsplemon-pepper seasoning
4 thin slices of lemon
1 TBSP butter

Lemon wedges

Preheat oven to 425°F. Place large sheet of parchment on baking sheet.

Mix shallots, capers and dill in small bowl. Place salmon on parchment, sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon, Dot with butter and top with lemon slices. Fold up edges to enclose salmon; seal.

Bake salmon just until opaque in center, about 28 minutes. Open parchment transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.

Serves 4.

Quinoa with Pistachios


I have a stack of “to try” recipes that im slowly cooking my way through. This one is perfect for a weeknight when you are already chopping shallots for another dish. The pistachios add a nice salty crunch.

2 tsp olive oil
1 shallot, finely chopped
Salt and pepper
1 c quinoa, rinsed well
1 1/2 c chicken broth l
1/4 c pistachios, chopped
3 TBSP chopped flat-leaf parsley
1 TBSP chopped fresh mint

Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.

Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes. Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.

Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

Serves 4 – 6.

Asparagus Pasta with Cream Sauce


I love pasta! We eat it at least once a week. As usual, when pasta is made in our house at the end of the week it is more of use up what’s left in the fridge exercise.

1/2 lb pasta
1/2 lb asparagus, cut in 1/2 inch pieces
3 shallots, minced
4 cloves garlic, minced
1 TBSP olive oil
1 c white wine
1 c chicken stock
8 oz creme fraiche
2 TBSP fresh chives, snipped
1 TBSP fresh tarragon, chopped
4 oz ricotta Salata
Red pepper flakes

Bring a large pot of salted water to a boil. Cook pasta according to directions.

In a 12 inch skillet, heat olive oil over medium heat, add garlic and shallots, cook for 5 minutes until they start to brown. Add wine and stock, reduce by 1/2. Add asparagus, cook for 5 minutes. Reduce heat to low, stir in creme Fraiche and herbs. Add pasta and ricotta Salata, stir and serve

Serves 4.

Everything Pasta


Monday’s are perfect for Pasta. It cooks quickly and you can whip crazy combos of ingredients while the water bowls, which is exactly what I did.

1 lb pasta
2/3 c shallot minced
4 oz pancetta, diced
1 basket of cherry tomatoes
6 oz spinach
16 oz ricotta
3 springs of parsley, chopped
4 springs of basil, chopped
1/4 c pine nuts

Bring a large pot of salted water to a boil. Cook pasta according to packaging.

In a 12 inch skillet, cook pancetta until crispy. Remove. Add shallots and cook until brown in pancetta fat. Add tomatoes, cool until they start to explode. Turn off heat and add ricotta. When pasta is done, use a slotted soon and transfer to tomato mixture, stir in spinach, add pasta water if it starts to dry out. Cover for 2 minutes.

Serve pasta sprinkled with pancetta, chopped herbs and a few pine nuts.

Serves 4 – 6.

Gnocchi and Asparagus with Parm Creme Fraiche Sauce


Another Monday night and I’m looking for something that will come together quickly and be delicious. This one I totally made up – a little of this, some of that and dinner is served. This is a one pot wonder – that we inhaled.

I package shelf stable gnocchi
1 bunch of asparagus, chipped into 1/4 inch pieces
1/4 c shallots, minced
4 oz pancetta, diced
1 TBSP olive oil
1 c white wine
Salt and pepper
Red chili flakes
1/4 c creme Fraiche or heavy cream
1/4 c parmesean cheese, grated
1 TBSP lemon juice

In a large skillet heat olive oil over medium heat, add shallots and pancetta, cool until pancetta is crisp, add gnocchi and 1/2 the wine, cover and cook or 4 minutes, stirring. If the pan starts to dry out, add more wine. Add asparagus, salt & chili flakes, cover with lid and cook for 4 more minutes. Add creme Fraiche and parmesean cheese, stir, cover and remove from heat. Let sit for 2 minutes. Add lemon juice, stir and serve

Serves 4.

Langostine Scampi


This is my version of scampi – I used Langostines instead of shrimp, because that is what I had in the freezer.

1 1/2 tsp olive oil
2 cloves garlic or two heads of green garlic, minced
2 shallots, minced
1 TBSP lemon juice
2 TBSP parsley, minced
2 TBSP tarragon, minced
2 TBSP thyme, minced
1/4 tsp salt
1/4 tsp pepper
2 TBSP butter
1/4 c white wine
1 lb Langostines, cooked

In a large skillet over medium low heat oil. Add garlic and shallots stirring occasionally for 5 minutes, add wine of the pan starts to dry. Stir in 2 TBSP of wine and 1/2 lemon juice, stir scrapping bottom of pan with a wooden spoon. Cook 5 more minutes. Add butter, rest of wine & lemon juice, stir until butter is melted, add Langostines and herbs, cook 2 minutes or until heated through.

Serves 4.
6 WW PP per serving.

Roasted Brussel Sprouts


Nothing better than the nutty taste of roasted Brussel sprouts & bacon, unless you add shallots!

1 lb Brussel sprouts
1 TBSP olive oil
2 strips of bacon, thinly sliced
6 shallots – quartered

Preheat oven to 425.

In a large baking dish, toss all ingredients, add salt and pepper to taste. Bake for 30 – 45 min until Brussels sprouts are nicely browned, stirring a few times.

Serves 4
3 WW PP per serving.